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Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose made with ground oats and cold water is called crowdie, although that term is more often used for a type of cheese. Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal—not rolled (flattened) "porage oats".

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rdf:type
rdfs:label
  • Brose (en)
rdfs:comment
  • Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose made with ground oats and cold water is called crowdie, although that term is more often used for a type of cheese. Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal—not rolled (flattened) "porage oats". (en)
foaf:name
  • Brose (en)
name
  • Brose (en)
foaf:depiction
  • http://commons.wikimedia.org/wiki/Special:FilePath/Atholl_brose.jpg
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Wikipage page ID
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serving size
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country
  • Scotland (en)
main ingredient
served
  • With salt and butter, milk or buttermilk (en)
type
  • Uncooked form of porridge (en)
variations
  • Crowdie (en)
year
has abstract
  • Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose made with ground oats and cold water is called crowdie, although that term is more often used for a type of cheese. Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal—not rolled (flattened) "porage oats". In the 16th century, a mixture of oatmeal and water was carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills. In addition to oats, brose can be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, and swede may be added to the basic brose. Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes cream (particularly on festive occasions). (en)
minor ingredient
  • Boiling water (en)
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page length (characters) of wiki page
ingredient name (literal)
  • Oatmeal
serving temperature
  • With salt and butter, milk or buttermilk
year
serving size (g)
ingredient
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